Yellow Squash Casserole

The unseasonably warm weather here of late has us thinking of gardens and fresh veggies. One of our favorite spring dishes is this casserole made with yellow squash.

If you are planning your spring garden, give yellow squash a chance. It is easy and quick to grow – often one of the first veggies to make contributions to the table. If you pick the squash while they are still small, the plants produce even more and the squash is tender and sweet. It makes a colorful addition to salads and pasta salads, is delicious battered and fried (what isn’t?), and this casserole is simple to make and a sure winner on the dinner table.

This recipe is included in Family Holiday Favorites.

Yellow Squash Casserole

3 cups yellow squash, diced

1 onion, diced

2 eggs

1/3 cup oil

1 cup Colby Jack cheese

1 cup biscuit mix

1/4 teaspoon garlic powder

1/4 teaspoon garlic salt

1/4 teaspoon seasoning salt

Mix eggs and oil in large bowl then add squash and onion. Next, add cheese and biscuit mix and sprinkle spices on top. Mix together roughly. It makes a somewhat dry mixture.

Pour mixture into a large glass baking dish, like a 13 x 9 inch glass pan. You want the casserole to be fairly thin.

Bake at 375 degrees for 40 to 60 minutes depending on the thickness. It is ready when it is lightly browned on top and bottom.

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2 Comments

  1. Cheri

     /  April 11, 2012

    This sounds delish! I was wondering to make it gluten free, if anyone has tried to convert it if they have substituted the biscuit mix with coconut flour or almond flour. If so, can you reply and let me know how were the results?
    Thanks

    Reply
    • We haven’t tried other flours, but it sure might work. The bisciut mix is mainly in there to help bond everything together.

      Reply

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